Recipe - Chicken Chow Mein (Chicke

1 One half ga WATER
18 1/8 pound
8 pound CELERY FRESH
6 pound CABBAGE WHITE FRESH
12 pound ONIONS DRY
6 One half pound BEANS SPROUTS #10
1 pound STARCH EDIBLE CORN
4 One half pound NOODLE CHOW MEIN #10
One half cup CAKE MIX YELLOW #10
Three fourths cup SOUP GRAVY BASE CHICKEN
3 cup SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon GINGER GROUND
2 cup SOY SAUCE

1. SAUTE ONIONS, CELERY AND CABBAGE IN SHORTENING OR SALAD OIL 5 MINUTES.

2. COMBINE SOUP & GRAVY BASE, CHICKEN, AND WATER FOR CHICKEN STOCK (SEE
RECIPE NO. A12). ADD SAUTEED VEGETABLES TO STOCK. DRAIN CHICKEN AND DICE
INTO 1" PIECES; ADD TO VEGETABLES AND STOCK. COVER; SIMMER 10 MINUTES.

3. DRAIN BEAN SPROUTS; SET ASIDE FOR USE IN STEP 6. RESERVE LIQUID FOR
USE
IN STEP 4.

4. COMBINE RESERVED BEAN SPROUT LIQUID WITH CORNSTARCH TO MAKE A SMOOTH
PASTE; ADD GINGER, PEPPER, SOY SAUCE AND MOLASSES.

5. ADD LIQUID MIXTURE SLOWLY TO HOT MEAT MIXTURE, STIRRING CONSTANTLY.
COOK
5 TO 8 MINUTES OR UNTIL THICKENED.

6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.

7. SERVE 1 CUP (2NO. 8 SCOOP) CHOW MEIN OVER 1/3 CUP NOODLES.

NOTE: 1. IN STEP 1: 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED
ONIONS. 11 LB FRESH CELERY A.P. WILL YIELD 8 LB CELERY PIECES. 7 LB 8 OZ
FRES
CABBAGE A.P. WILL YIELD 6 LB CABBAGE COARSELY CUT.

NOTE: 2. IN STEP 1, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11.

NOTE: 3. IN STEP 3, 6NO. 303 CN CANNED BEAN SPROUTS MAY BE USED.

NOTE: 4. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A4.

NOTE: 5. CHICKEN CHOW MEIN MAY BE SERVED OVER HOT RICE (SEE RECIPE NO.
E5)
OMIT STEP 7.

Recipe Number: L16001

SERVING SIZE: 1 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.